The thin layer drying characteristics of unripe banana slices were investigated at 0.5, 1.0, 1.5, 2.0 and 2.5 kW microwave power levels and the data was fitted to five drying models. Non-linear regression analysis was used to determine model parameters, while coefficient of determination (R2), reduced mean square of the deviation (?²) and mean bias error (EMB) and root mean square error (RSME) formed the basis for determining the model of best fit. The time required for microwave drying of the banana slices at 0.5, 1.0, 1.5, 2.0 and 2.5 kW microwave power levels was found to be 682, 527, 392, 277 and 182 min, respectively. The effective moisture diffusivity ranged from 1.46×10-10 to 6.49×10-10 m²/s for banana slices. The Page models gave the best fit for describing the drying microwave behavior of banana slices. In addition, the various qualities of microwave dried product was evaluated. Maximum rehydration ratio (2.821) and minimum water activity (0.444) was found for banana slices dried at 2.5 kW microwave power level but the quality of product dried at 1.5 kW microwave power level was found to be a superior in terms of colour, total carbohydrates and sensory characteristic. The minimum SEC was found 24.68 MJ/kg at 0.5 kW power level.