In this presented study, the convective air drying method at three drying temperatures (50, 60 and 70 degrees C) was applied to investigate in terms of energy and exergy analysis, drying kinetics, modeling, microstructure and thermal properties of banana slices. Results of data analysis displayed that the energy and the exergy efficiencies were reduced, while the drying temperature surged. The drying process at 70 degrees C shortened the overall drying period (300 min), which was followed by 60 degrees C (480 min) and 50 degrees C (720 min), respectively. Moreover, the process occurred in the decreasing rate with time. At each drying temperature, various models (Midilli et al. for 50 degrees C, diffusion approach for 60 degrees C and logarithmic for 70 degrees C) described the best models for the drying curves. The convective-dried banana samples were imaged by the thermal camera and scanning electron microscopy, and a breakdown of cell walls without any regional burns was determined in dried samples at 50 degrees C. The result of this study could be used as a convective drying in industrial purposes.