This study evaluated the proximate composition, and content of phenolic and flavonoid compounds as well as the potential antioxidant property of saba (Musa acuminata x balbisiana Colla) banana blossoms. The banana blossom was dried at 60 ℃ for 12 hours. The sample was then extracted using 80% ethanol. The ethanolic extract of the sample was subjected to antioxidant and various characterization, including the following: i) nutritional values of the banana blossom powder, which was analyzed according to the Association of Official Analytical Chemists (AOAC), ii) total phenol and total flavonoid content and iii) antioxidant test using, 2-diphenyl-1picrylhydrazyl (DPPH) free radical scavenging activity. The results revealed that the sample contains a high amount of ash, fiber, protein, and carbohydrate and a low amount of fat. The Total Phenolic Content and Flavonoid Concentration of extract revealed an abundant reservoir of compounds, the concentration 500 mcg/mL, exhibited the highest radical scavenging activity of banana blossom ethanolic extract, suggesting a dose-dependent activity. Further investigation using other in vitro and in vivo antioxidant assay is recommended to confirm the potential use of saba (Musa acuminata x balbisiana Colla) banana blossom as an antioxidant.