Using banana fruit wine with an alcohol content of 5%~6% as raw material, the banana fruit vinegar is brewed by continuous immobilization fermentation method, and the headspace solid phase microextraction-gas chromatography-mass spectrometry is used to analyze and identify the volatile components in different stages of banana vinegar fermentation, and analyze the dynamic changes of main aroma substances. A total of 79 compounds were isolated in banana vinegar, and the main flavor components of banana vinegar were ethyl acetate, ethyl octanoate, ethyl hexanoate, ethyl decanoate, ethyl phenylacetate, ethanol, isobutanol, phenylethyl alcohol, α-terpineolacetic acid, caproic acid, octanoic acid, 3-hydroxy-2-butanone, furfural, 2-heptanone, furfural, eugenol and 2-methoxy-4-methylphenol. As the fermentation process progressed, the alcohol compounds gradually decreased with the final relative content of 30.467%, while the proportion of esters and acids first increased and then decreased with the final relative content of 41.069%, 6.383% respectively. The carbonyls, alkanes and phenolic compounds of the finished banana fruit vinegar increased significantly compared to banana wine with the final relative contents of 9.428%, 1.927%, 2.866% respectively. The compound types increased during the fermentation process, changing from 66 kinds of banana fruit wine to 79 kinds of banana fruit vinegar, these volatile aroma components act synergistically to form banana vinegar with a pleasant aroma.