Banana is considered as a short life fruit. Extending shelf life and maintaining postharvest quality of the fruit can be accomplished when ripening is not induced by a large ethylene exposure, stored at appropriate temperature and relative humidity. Afar region of Ethiopia, very hot temperature and very low relative humidity makes the shelf life of banana fruits less than two days. This study initiated to extend the shelf life and maintain postharvest quality of banana fruits by applying different postharvest treatments and packaging materials locally available. Three packaging materials (carton, jute sack and newspaper) and three post-harvest treatments (ginger, clove, hot water treatment with 550 c for 40 seconds and ambient (control)) had been used. This two factor experiment was arranged with Completely Randomized Design each replicated three times. Chemical and physical attributes including total soluble solids, pH value, moisture content, physiological weight loss, peel to pulp ratio, decay percentage, color and shelf life were assessed every four days as response parameters and data were analyzed using SAS version 9.2 statistical software. Result of the study showed that retaining of postharvest shelf life was better using combinations of postharvest treatments and packaging. Best result was showed for fruits packed with carton and treated by ginger (8 days) followed by fruits packed with carton and treated with clove. Fruits stored at ambient were immediately unmarketable after 2- day storage. Generally, moisture content, physiological weight loss, and peel to pulp ratio, decay percentage and color were much better for fruits treated and packed in different packaging materials as compared to the control. All the chemical attributes also performed better relative to the ambient. So generally it can be concluded that all the three postharvest treatments and packaging can prolong shelf life and other quality parameters of banana fruit. Keywords: banana, packaging material, postharvest treatment, temperature, relative humidity, shelf life, postharvest quality, physical attributes, chemical attributes