The unripe fruits of Musa paradisiaca were de-oiled with n-hexane and the resulting oil was analyzed for its physico-chemical properties. The oil content was estimated as 5.01 g/Kg. Fatty acid composition of the fruit oil was evaluated in this study. The acid value (9.83 ± 0.06) and saponification value (58.70 ± 0.12) were estimated to assess the quality of the oil. Twenty fatty acids including one oxo-fatty acid were identified by Gas-liquid chromatography followed by GC-MS. Saturated fatty acids were present in greater amounts than unsaturated fatty acids. Most predominating saturated and unsaturated fatty acids were Palmitic acid (62.87 ± 0.12%) and Oleic acid (12.38 ± 0.03%) respectively.