The goal of the researching was to measure the effect of heat treatment on the crude protein content and total amino acids profile in cooked banana flours elaborated from bananas of the cultivars (Musa AAB, cv joint sub group Harton common, and dwarf). The edible portion from the two bananas cultivars with and without thermal pre-treatment was dehydrated by using the oven conventional procedure. The flours obtained were analyzed in their content of moisture, crude protein, amino acid profile, amino acid balance, and a w . The results indicate an increase in the moisture content and water activity of the thermally treated flour prior to dehydration. However, their levels are adequate to permit long shelf life. Harton common banana flour contains higher concentrations of amino acids than those obtained for flour obtained from the Harton dwarf. The amino acids predominantly present in both flours were glutamic acid, aspartic acid,