This invention introduces an edible film derived from green banana flour, with or without the inclusion of peels. By adjusting the peel content and particle size, the film's properties are optimized, including composition, water solubility, color, transparency, antioxidant capacity, density, swelling ability, moisture barrier, and tensile strength. This innovation enhances the film's functionality and improves processing stability, ultimately extending the shelf life of fresh produce such as fruits, vegetables, and meats.