In an attempt to increase the shelf life of banana for some days prior to processing and also enhance the nutritional quality of banana, two banana cultivars (Musa acuminata and Musa sapientus) were stored using three different storage media (banana leaves, fabric cloths and a clay pot). banana bunches were cut into fingers and differently wrapped in each storage medium and stored at ambient condition of 28±2°C and 79±3% relative humidity, while unwrapped bunches were placed on the laboratory shelf as control. Samples were analyzed for sugar, starch, moisture, ash, brix, pH, TTA, vitamin C and minerals on day 0, 5, 7 and 10. Sugar content of banana ranged from 4.55 to 17.83%, with the highest value observed in sample stored in clay pot. The moisture content ranged from 59.13 to 78.51%, ash ranged from 1.24 to 1.72% and brix ranged from 3.38 to 14.59 degree brix. Significant increase was observed in pH, TTA, vitamin C, potassium, phosphorus, iron and zinc during storage while starch decreased as storage period progressed. Samples stored in the clay pot retained qualitative properties more than those stored on shelf at ambient condition.