Banana growing has a long history in Uganda and the fruit provides a staple food for most communities where it grows. Bananas are a cash and food resource, mostly consumed by the large population in Kampala, the capital city. Large trucks transport, fresh bananas on a daily basis from the western region to Kampala’s local markets. The margin between the farm gate and the Kampala retail price is usually very high, most of the time being beyond 50 percent. This is due to bulky nature and perishability of fresh banana as well as the long transport distances to the markets. In the western districts, due to the lack of market outlets, farmers discard or feed bananas to animals during the harvest season. There is an urgent need to add value to banana growing to overcome these challenges. Value addition can help to improve banana shelf life and increase incomes earned by farmers and other value chain players. This technology describes a local winemaking process used by a farmer group, the Bushenyi Banana Wine Makers Association. The association started with four members in February 2011 and has grown to 12 members in September 2012 all involved in winemaking using the procedure described below.