Pisang merupakan komoditas pangan yang banyak dikonsumsi di Indonesia dengan jumlah limbah yang relatif besar. Tepung mocaf merupakan tepung bebas gluten yang sering diaplikasikan pada berbagai produk bakeri tetapi memiliki kandungan serat pangan yang rendah dan menghasilkan karakteristik fisik produk bakeri yang kurang baik. Sehingga perlu dikombinasikan dengan tepung kulit pisang kepok (tinggi serat) dan xanthan gum untuk memperbaiki karakeristik fisik banana bread. Tujuan penelitian ini adalah untuk mengetahui pengaruh rasio tepung mocaf dan tepung kulit pisang kepok (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) dan pengaruh konsentrasi xanthan gum (0%, 0,25%, 0,50%, 0,75%, 1%) terhadap karakteristik fisikokimia dan sensori banana bread. Rasio 90:10 merupakan rasio terpilih dalam menghasilkan banana bread dengan kadar serat pangan (8,5 ± 0,13%), kadar kalium (417,04 ± 0,72 mg/100g), lightness crust (30,62±0,22), lightness crumb (38,23±0,32), dan volume (801,67±7,64 ml). Konsentrasi xanthan gum terpilih adalah 0,50% yang menghasilkan banana bread dengan nilai volume (600±47,70 ml), hardness (1153,276±108,61 g), adhesiveness (-9,10±5,14), dan chewiness (79,42±2,26). Banana bread dengan rasio 90:10 dan 0,50% xanthan gum memiliki tekstur “tidak keras”, ”agak kenyal”, ”agak tidak lengket”, dan keseragaman pori ”agak seragam” pada uji skoring. Berdasarkan uji hedonik, panelis memiliki tingkat kesukaan ”agak suka” terhadap parameter kekerasan, kekenyalan, kelengeketan, keseragaman pori, dan penerimaan keseluruhan. Roti tawar formulasi terbaik memiliki kadar abu (2,46 ± 0,04%) dan kadar serat pangan (10,25 ± 0,30) yang lebih tinggi dibandingkan kontrol dan banana bread berbasis terigu. / Bananas are a food commodity that is widely consumed in Indonesia, resulting in significant amount of peel waste. Mocaf flour, a gluten-free flour, is commonly used in bakery products but has low fiber content and poor physical characteristics. This study aims to improve the dietary fiber content and physical characteristics of banana bread by combining mocaf flour with kepok banana peel flour and xanthan gum. The effects of different ratios of mocaf to kepok banana peel flour (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) and xanthan gum concentrations (0%, 0.25%, 0.50%, 0.75%, 1%) on the physicochemical and sensory characteristics of banana bread were evaluated. A 90:10 ratio of mocaf to kepok banana peel flour was preferred, producing banana bread with dietary fiber (8,5%), potassium (417.04 mg/100g), lightness crust (30,62±0,22), lightness crumb (38,23±0,32), and a volume of 801.67 ml. The optimal xanthan gum concentration was 0.50%, resulting in banana bread with 1153.28 g hardness, -9.10 adhesiveness, 79.42 chewiness, and a volume of 600 ml. Sensory evaluation indicated that banana bread with a 90:10 ratio and 0.50% xanthan gum in the scoring test was perceived as "not hard," "slightly chewy," "slightly not sticky," and having "slightly uniform pores." Hedonic testing showed a "slightly like" preference for hardness, chewiness, stickiness, pore uniformity, and overall acceptance. The best formulation had higher ash content (2,46 ± 0,04%) and fiber content (10,25 ± 0,30%) compared to control and wheat flour-based banana bread.