Banana is the most popular fresh fruit all over the world. Banana with its widely appreciated flavor and aroma may be able to compete in the market, either as banana juices or as mixtures with other juices. The problems associated with banana juice processing are its high viscosity. An investigation was carried out to study the effect of enzymatic treatments on yield, TSS, recovery of soluble solids, clarity, specific gravity and viscosity of juice. The process parameters were also optimized for enzymatic clarification of cactus banana juice using response surface methodology (RSM). A two-factor five-level Central Composite Rotatable Design (CCRD) with quadratic model was employed. The enzymatic treatment showed about 10.07%, 25.33%, 36.62%, 594.64% and 2.29% increase in juice yield, TSS content, recovery of soluble solids, clarity and specific gravity, respectively, in comparison to mechanical treatment. Whereas, it showed about 42.27% decrease in viscosity of juice in comparison to mechanical treatment. The optimum treatment conditions were found to be, 0.040% enzyme concentration and 158 min incubation time. At this combination of enzyme concentration, incubation temperature and incubation time, it would be possible to produce juice with a yield of 81.35%, TSS content of 8.6 °Brix, recovery of soluble solids of 7.00 °Brix, viscosity of 1.27 cP and clarity of 64.69 %T.