To clarify the nutritional value, aromatic composition and anti oxidation activity of a newly introduced Gu Nin Chio banana in China, spectrophotometry, HPLC(high-performance liquid chromatography), ICP-MS (inductively coupled plasma-mass spectrometry), and GC-MS (gas chromatography-mass spectrometry) were employed to analyze the basic nutritional components (soluble sugars, titratable acids, proteins, and vitamin C), free amino acids, minerals, active compounds (flavonoids and carotenoids, etc.) as well as aromatic components in Gu Nin Chio banana. DPPH free radical scavenging activity assay was used to evaluate the antioxidant activity of total flavonoids and carotenoids from Gu Nin Chio banana. Results showed that the soluble sugar and titratable acid mass fraction in Gu Nin Chio banana were (85.50±0.22)mg/g and (13.7±0.008)mg/g (fresh weight), respectively. Protein and vitamin C mass fraction were (125.14±2.13)μg/g, (84.43±2.86)μg/g (fresh weight), respectively. 24 free amino acids were detected, including eight essential amino acids for adults, two essential amino acids for children, and several active amino acids with physiological functions such as taurine and β-aminoisobutyric acid. In addition, 12 minerals were found in Gu Nin Chio banana including macro-elements (sodium, potassium, magnesium, and calcium) and trace elements (iron, zinc, manganese, cobalt, nickel, copper, strontium, and barium). Among them, the potassium mass fraction was 2841.07mg/100g (dry weight), significantly higher than that of Fenjiao banana, Red banana, Dajiao banana and Haigongjiao banana [829.33-2732.89mg/100g (dry weight)]. Active compounds including flavonoids such as quercetin, kaempferol, and β-carotene as well as 5-hydroxytryptamin were also present in Gu Nin Chio banana. The total flavonoids mass fraction in Gu Nin Chio banana was 11.15mg/g (dry weight), which was much higher than that of Baxi banana, Fenjiao banana, Emperor banana [0.9-5.8mg/g (dry weight)]. 20 compounds such as 2-pentyl acetate, nonanal and isoamyl acetate had rOAV (relative odor activity value) greater than 1, which were the main aroma components contributed to its special elegant fragrance. The DPPH radical scavenging activity assay showed both the total flavonoids and carotenoids exhibited certain antioxidant activity, while their antioxidant activity was significantly lower than that of vitamin C. The results of this study provided a theoretical basis for the development and utilization of new banana variety Gu Nin Chio, and offered basic data and theoretical references for optimizing banana variety structure in the banana planting industry and the research and development of banana processed foods with higher added value.