Whole banana juice was made by peel and pulp of banana. In order to understand and evaluate the flavor components,the banana pulp,banana peel,banana juice and whole banana juice were extracted by simultaneous distillation extraction (SDE),then separated and identified by GC-MS. The results showed that 70.42% of the main aromatic composition of banana,such as isoamyl acetate,isoamyl isobutyrate,was retained in whole banana juice indicated that the whole banana juice keep the main flavor of banana. Compared with the juice from banana pulp,the whole banana juice had little differences in the volatile compositions,78.53%of the volatile components of whole banana juice were the same with those of banana juice. The banana peel didn't cause any odor of whole banana juice because no significant difference of volatile components between whole banana juice and banana juice.