The effect of postharvest ethanolic extract of propolis (EEP) dipping at 2.5%, 3.5% or 4.5% on quality and biochemical changes in ‘Sukkari’ bananas during 13 d of shelf life at 20 ± 2 °C and 60–70% RH were evaluated. EEP treatments, especially at 4.5%, lowered weight loss, total soluble solids (TSS) concentration and pH, and retained higher peel green color, membrane stability index (MSI), firmness and vitamin C concentration during shelf life compared with the control treatment. EEP treatments maintained higher titratable acidity (TA) and total phenol concentrations than the control only after 6 d of shelf life. Free radical scavenging capacity (FRSC) increased (lower DPPH IC50 values) during shelf life and was not affected by the treatments. The relations of such biochemical changes with α-amylase, xylanase, polygalacturonase, peroxidase and polyphenoloxidase activities were discussed. In conclusion, EEP treatments at 4.5% retained quality of ‘Sukkari’ bananas during shelf life and are suggested as a natural alternative to synthetic chemicals.