Banana fruit is one important source of prebiotic compounds, such as fructooligosaccharides. However, few studies about quantification of oligosaccharides in banana pulp are found in literature. Moreover, none of the previous works reported the optimization of extraction conditions on recovery of oligosaccharides, which can lead to their underestimation. In this sense, this study aimed to optimize the extraction of the oligosaccharides in ripe banana pulp and to quantify the individual sugars in ripe banana pulp and peel. Oligosaccharides were extracted from banana pulp using a solid-liquid system and extraction parameters temperature (25-75°C) and ethanol concentration (0-70%) were optimized using response surface methodology (RSM). Mono-, di- and oligosaccharides contents were analyzed by high-performance anion-exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD). Results suggested that the optimal conditions for oligosaccharides extraction were: ethanol concentration 52% (v/v) and extraction temperature 75°C. Oligosaccharides content obtained in optimum conditions was 6.47 mg/g DW (dry weight). Three oligosaccharides were identified in banana pulp: 1-kestose (3.63 mg/g DW), xilopentaose (1.98 mg/g DW) and xilo-hexaose (0.86 mg/g DW); and total content of mono- and disaccharides was 540.08 mg/g DW, in which fructose (208.27 mg/g DW) and glucose (187.21 mg/g DW) presented similar content. Banana peel showed 1.42 mg/g DW of total oligosaccharides and four compounds were identified: xilopentaose, 1-kestose, xilo-hexaose and maltotriose. Only 10-18% of total chromatogram area was identified because certain oligosaccharides standards did not exist on the market. But even so, the oligosaccharide content of banana pulp was higher than reported in literature. Thus, the RSM optimization conducted proved to be an efficient method for the extraction of oligosaccharides from banana pulp. Furthermore, this is the first report dealing with the identification and quantification of these compounds in banana peel. The authors would like to thank Brazilian research-funding agencies (CAPES, CNPq and FAPESP).