The objective was to develop a candy type brigadier with banana peel 'Prata' and compare it to the traditional brigadier, assessing the physical and chemical characteristicts. Two formulations were prepared: candy type brigadier with banana peel (without condensed milk) and traditional, with condensed milk. The following analyzes were performed: moisture, lipids, crude protein, ash, crude fiber, glicidic fraction, energetic value, L* value, hue angle and chroma. Candy type brigadier with banana peel had higher values of moisture, protein, ash and fiber and lower lipids and glicidic fraction compared to traditional. There was a reduction of 29.98% in energetic value of candy type brigadier with banana peel, can be seen with reduced energetic value. The candy type brigadier with banana peel showed up clearer and yellowish compared to traditional when analyzed without granulated chocolate on the surface. There was no difference between formulations in relation to the L* value, hue angle and chroma when measured with the granulated chocolate. It concluded that the use of banana peels 'Prata' in the preparation of a candy type brigadier is feasible, with reduced energetic value, increase in protein, fiber and ash, and no change in color due to presence of granulated chocolate on the surface.