Commercial ripening is an essential part of fruit business, as ripe fruits are not suitable for long storage due to their fast-decaying nature. Therefore, fruit traders pick unripe fruits and distribute early, thereafter different methodologies are used to fasten the ripening process of fruits. The present study is aimed at investigating the efficacy of the use of banana peel as a ripening agent for its fruit. Ripe banana peel and unripe banana were obtained from Anyigba market in Kogi state, Nigeria. The peels were weighed (25g, 50g, and 100g) and subsequently bagged with 5 unripe bananas (about 118g each), including control (without banana peel), all in triplicates and stored in a dark cupboard for a period of 96 hours. One banana from each replicate was assessed for sugar content and texture as ripening parameters after every 48 hours. The results revealed that the bananas within treatment groups were riper with significantly (p < 0.05) higher sugar content (117.70 ± 5.67, 119.59 ± 14.44 and 104.98 ± 14.26 mm/dL at 25g, 50g and 100g respectively) than the control (35.90 ± 12.90a mm/dL). Also, banana fruits treated with banana peels were significantly lower in texture (4.25 ± 0.55b, 5.65 ± 1.15b and 4.50 ± 0.10b cm at 25g, 50g and 100g respectively) than the control (10.65 ± 0.15a cm). From the study it can be concluded that, banana peels hastened the ripening process of banana and may be possibly exploited by local farmers as a cheaper and eco-friendlier method of ripening bananas.