Banana (Musa sp.) leaves have many functional properties such as antimicrobial and antioxidant activity. Previous study also showed that Musa sp. leaves have potential antioxidant activity and low toxicity level. Musa sp. leaves have chlorophyll as the major pigments that also contribute as antioxidant. The aim of this study was to compare three different Musa sp. leaves extracts and also to determine the best pre-treatment that has the highest antioxidant activity. In this study, Musa x paradisiaca L. ABB, Musa balbisiana Colla BB, and Musa x paradisiaca L. AAB leaves were used and treated with different pretreatments (fresh and dried). Each type of banana leaf was extracted by maceration method for 12 h with ethanol as solvent. The result showed that dried Musa x paradisiaca L. ABB has the highest antioxidant activity (IC50) of 501.67±17.12 ppm. Subsequently, the effect of pH and heating temperature towards the stability of antioxidant of selected Musa sp. leaves extract was analyzed. The extract was treated with four levels of pH (3, 5, 7, and 9) and three levels of heating temperature (70, 85, 100 oC). Then, it was analized for antioxidant activity, total phenolic content, total tannin, and total flavonoid. Dried Musa x paradisiaca L. ABB leaf extract treated with pH of 3 and heating temperature of 70 oC was selected as the most stable one. It has antioxidant activity (IC50) of 570.89±3.94 ppm, total phenolic content of 81.41±2.07 mg GAE/g sample, total tannin of 72.64±1.63 mg TAE/g sample, and total flavonoid of 145.47±6.20 mg QE/g sample. However, extract that was treated with pH 9 and heating temperature 70 oC has the highest chlorophyll content of 8.11±0.25 mg/g sample. Moreover, GC-MS analysis was also done to the selected leaves extract