The production and evaluation of bread from blends of wheat, ripe plantain and fermented plantain flour were produced. Proximate, functional, pasting and sensory analyses were carried out on them. The ripe plantain and the fermented plantain flour were blends with wheat in different proportions, 90 : 10, 80 : 20, 70 : 30, 60 : 40 and 50 : 50. From the sensory analysis carried out, ripe plantain and fermented plantain flour were generally more acceptable in the production of bread with blends of wheat flour at 90 : 10 and 80 : 20 ratio respectively i.e. 90% of wheat and 10% of fermented plantain flour 90% of wheat and 10% of ripe plantain flour and 80% of wheat and 20% of fermented plantain flour, 80% of wheat and 20% of ripe plantain flours. And when compared with whole wheat bread there were little significant difference between them. From the proximate analysis carried out fermented plantain flour contains moisture (10%), ash (3%), crude protein (8.95%), dry matter (90%) and either extract (1%) while ripe plantain flour contains Moisture (10%), Dry matter (90%), Ash (4%), Crude fibre (1%), either extract (1%) and crude protein (9.02%). From functional analysis carried out, ripe plantain flour had the bulk density of 0.459/cm3, water holding capacity of 8.5g/g, pH value of 4.62, water absorption of 0.23g/g, solubility index of 28% and the gel strength is very strong while fermented plantain flour had the bulk density of 0.7g/cm3, water holding capacity of 7.5g/g, pH value of 4.71, water absorption of 0.2g/g, solubility index of 25% and also the gel strength of fermented plantain flour is very strong. The analysis of the bread samples revealed that the bread samples stay for four days before spoilage.