Due to the existing energy crisis and scarcity of conventional supplies of fossil fuels, there is a strong desire for the production of bio-ethanol from sustainable biodegradable waste as an alternative energy source. The aim of this study was to produce bio-ethanol from commonly available large volume fruit peels of mixing of banana and papaya were investigated for bio-ethanol production via fermentation by yeast Saccharomyces cerevisiae. The conversion of mixing banana and papaya peels to bioethanol involves 1) pretreatment, 2) hydrolysis, 3) fermentation and 4) distillation. The proximate and compositional analysis of banana and papaya peels obtained about 6.67 % moisture, 5.75% ash, 82.75% volatile matter, and 5% fixed carbon and 1.1gram, 38.1%, 15.7% and 45.1% extractives, hemicellulose, lignin, and cellulose respectively from five gram banana peels and 8.165% moisture, 5.5% ash, 81.25% volatile matter and 6% fixed carbon 2.08 gram, 42%, 8.6% and 47.32% extractives, hemicellulose, lignin, and cellulose respectively from five gram papaya peels. After Pretreat with KOH (5% w/v) optimize hydrolysis process parameters based on central composite design (CCD) to maximize fermentable sugars. The optimized hydrolysis conditions were 50:50 w/v% mixing of banana and papaya peels, 1.75 % H 2SO 4 , and PH 5. The reducing sugar content was measured by DNS and results 11.737g/ml from fifty (50) grams of banana and papaya peels. Fermentation was done for 24.48,72 and 96 hours. The maximum yield of the bioethanol was 55.68% recorded after 72 hours. Fourier Transform Infrared Spectroscopy (FTIR) peaks associated with O-H, C-O, and C-H stretching and vibrations confirmed the presence of bioethanol in the product. The result confirms that the combination of banana and papaya peels boosts bioethanol productivity than single peels. Findings from this research work shows that fruit peels like papaya and Banana can be used to produce bioethanol rather than discarding in to environment. Key words: Bioethanol, Fruit peels, Pretreatment, Hydrolysis, Fermentation, Saccharomyces cerevisiae, Optimization