Banana's consumption and its production produce a lot of peels, which are usually thrown away in the garbage and lead to environmental pollution. Peels are abundant sources of natural biological activity elements that are vital for avoiding illnesses. This study aimed to prepare cakes by adding green banana peels flour at three levels (10, 20, 30 and 40%) to produce cakes characterized with their good healthy properties and higher content of biological activity components. Chemical composition, rheological, physical, organoleptic, and antioxidant characteristics of cakes were studied. The findings confirmed that GBPF had greater antioxidant and nutritional characteristics. Data from farinographs of wheat flour added to GBPF revealed a rise in water absorption. The organoleptic evaluation of cakes containing up to 10% GBPF was once observed to be acceptable. The study recommends a 10% GBPF to enhance the nutritional value, antioxidant characteristics, and qualitative aspects of cakes while maintaining their health benefits.