The enzymatic clarification of banana juices from three cultivars (HPEE GYAN, THEE HMWE, NGET PYAW CHIN) of Myanmar origin was studied as a preliminary lab scale. Full ripe bananas of maturity stage 7 (completely yellow and speckled with brown spots) were treated with commercial ?-amylase. As a result of the enzymatic treatment (0.1, 0.2, 0.4ml), it was found that no extracted juice volume in HPEE GYAN and THEE HMWE, except NGET PYAW CHIN gave 26.7 (v/w%), respectively. This study revealed that the role of ?-amylase during clarification, NGET PYAW CHIN gave a little more yield among others. Depending on maturity, the effect on clarity, viscosity, pH and Brix on all three types of banana shows no significant changes in the experiments.