This study is conducted in the dairy laboratory of the faculty of Agricultural Technology and Fish Sciences, Al-Neelain University. The objective of this study was to investigate the possibility of manufacture frozen yoghurt from camel milk with banana flavor and investigate the suitable levels of banana which were 10, 12 and 14%. pH value, fat%, total solids, solids not fat, specific gravity, overrun, sensory properties and acceptability were studied. The result of chemical analysis showed no significant differences between the three levels of banana on pH value, fat %, total solids, solids not fat at p>0.05, while the differences were significant in specific gravity and overrun. The panel test showed that there was no significant differences between three levels of banana on sensory evaluations at p>0.05. 14% obtained the best score.