Bananas and plantains acquire importance in the human nutrition, not only for being consumed by all age groups, but also for their versatility regarding the modalities of use. They are consumed in all stages of ripening and in some regions, the consume can reach 162 kg/individual/year, which points out the importance of the culture as a source of nutrients and potential use as a functional food. The aim of this study was to evaluate the ascorbic acid (AA) content during the ripening process in different genotypes from the active germplasm bank of Embrapa Cassava & Tropical Fruits. It were used 19 fruit accessions in the ripening stage 2 (green), 5 (yellow) and 7 (yellow with black spots) (n=3) and the quantification was performed using high performance liquid chromatography (HPLC, using calibration curve with external standards). The data shows a variation in the ascorbic acid content among the genotypes and the content of this compound was highly influenced by the ripening stage (genotype-dependent). The plantains stand out by presenting the highest contents of ascorbic acid (11 to 40 mg/100 g dw) in almost every genotypes, especially when the fruit reaches the stage 7. In contrast, the dessert banana ‘Prata-Anã’ showed 40 mg/100g dw of ascorbic acid (stage 5), levels 15 times higher than the Cavendish subgroup (‘Grande Naine’), which is the most consumed in the world. From the obtained results, it is concluded that the ascorbic acid content vary according to the genotype and ripening stage. High ascorbic acid content are verified in plantains (AAB) and in dessert banana ‘Prata-anã’ (AAB) (18% of the diary recommendation for an adult), mainly in ripe and overripe fruits, showing the importance of the genomic group in the AA content in Musa spp.