Abstract: This study aimed to optimize the fermentation process parameters for banana vinegar and evaluate the hypolipidemic and hypoglycemic effects. The alcohol content, total acid content, pH value, browning value, and sensory score were utilized as evaluation criteria to select the optimal acetic acid bacteria for producing banana vinegar from four strains（ Huniang 1.01, AS1.41, LB2001 and LB2002） using banana wine as the raw material, then the fermentation process of banana vinegar was optimized, and the hypolipidemic and hypoglycemic functions were assessed. The re-sults showed that AS1.41 presented the fastest fermentation speed, and the obtained banana vinegar exhibited light yellow color with the best qualities, suggesting that AS1.41 was the best acetic acid strain for brewing banana vinegar.The optimal fermentation process parameters of banana vinegar were determined as followed: initial alcohol content of6.00%vol, AS1.41 addition of 1.60 g/100 m L, and fermentation temperature of 33.00 ℃. Under these conditions, the total acid contents of banana vinegar was（4.71±0.16） g/100 m L, and the sensory score was（88.67±1.83） points. Furthermore, the banana original vinegar exhibited binding rates of 38.91%±1.03% to sodium glycocholate and 45.61%±1.52% to sodium taurocholate, along with inhibition rates of 95.01% ±2.01% on α-amylase and 88.56% ±3.05% onα-glucosidase. These findings indicated that banana vinegar possessed hypolipidemic and hypoglycemic effects, and could be developed into a drink with hypolipidemic and hypoglycemic functions, which would enrich the variety of functional drinks in the market.