Purpose: To evaluate the effect of pomegranate and banana extracts (natural antioxidants) versus ascorbic acid (synthetic antioxidant) prepared in 10% and 15% concentrations on microshear bond strength (μSBS) to bleached enamel. Materials and Methods: A total of 56 bovine incisors were selected for the current study. Forty teeth were used for microshear bond strength and divided into 5 groups according to antioxidant type; Group 1: No bleaching + No antioxidant (negative control), Group 2: Bleaching + No antioxidant (positive control), Group 3: ascorbic acid, Group 4: pomegranate extract and Group 5: banana extract. Groups 3,4 and 5 were further divided into 2 subgroups according to concentration of antioxidant: 10% and 15%. Bleaching gel was applied according to manufacturer instructions. Antioxidants were applied for 10 min. Composite specimens were prepared and tested for μSBS using universal testing machine. Sixteen bovine incisors were prepared and tooth-restoration interfaces were assessed using SEM. Data were tabulated and statistically analyzed. Results: Negative control and 15% ascorbic acid recorded the highest mean μSBS values followed by 15% and 10% pomegranate groups. No significant difference was reported between 10% ascorbic acid and 15% banana. Lowest mean values were obtained with 10% banana and positive control groups with no significant difference between them. Conclusions: Pomegranate in both concentrations and 15% banana extract could partially reverse compromised bond strength. Use of 15% ascorbic is able to totally regain bond strength to bleached enamel. Banana extract in low concentration is not beneficial in improvement of bond strength after bleaching.