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Banovia Macaron is an innovative and sustainable bakery product developed by incorporating banana peel flour as a partial substitute for almond flour in French macarons. This innovation was created to address several existing issues in the food and bakery industry. Firstly, large quantities of banana peels are discarded daily as food waste, contributing to environmental burden and resource wastage. According to Sharma et al. (2023), fruit and vegetable waste, including banana peels, has become a major environmental concern due to inefficient waste management. Furthermore, Mohd Ali et al. (2022) reported that banana peels are rich in dietary fibre, polyphenols, carotenoids, antioxidants, and essential minerals, demonstrating their potential as functional food ingredients. Secondly, conventional macarons rely heavily on almond flour, which is relatively expensive and may limit affordability and accessibility for consumers and small bakery businesses. Kim et al. (2023) demonstrated that agricultural by-product flours can partially replace almond flour in macarons while maintaining acceptable sensory and physicochemical properties.In addition, Ouro-Salim and Guarnieri (2022) highlighted that converting agricultural waste into value-added food products supports circular economy principles and sustainable food production. Therefore, this project aims to produce a premium-quality macarons while reducing banana peel waste through upcycling and promoting a more sustainable pastry product. The innovation transforms agricultural waste into a valuable food ingredient without compromising the texture, taste, or appearance of the macarons. Banovia Macaron highlights the concept of sustainable food production through the utilisation of underused natural resources. Banovia Macaron demonstrates the potential of food waste valorisation in fostering creativity and innovation within the bakery industry.