To diversify and enhance the taste of fruit wine, banana and myrtle fruit were used as primary ingredients to produce a composite fruit wine. The fermentation process was optimized using single-factor testing and the linear efficiency coefficient method in conjunction with response surface methodology. Physicochemical properties, antioxidant activity, and volatile flavor components were also analyzed. The optimal fermentation parameters were as follows: Saccharomyces cerevisiae CECA as the yeast strain, banana juice to myrtle juice ratio of 3:1, initial sugar content of 25 °Bx, yeast addition rate of 0.15%, and initial pH of 4.9. The resulting banana-myrtle wine had a comprehensive score of 99.9, with an alcohol content of 11.81% vol, sugar content of 4.73 °Bx, total acid content of 6.14 g/L, flavonoid content of 0.15 g/L, polyphenol content of 2.65 g/L, and ABTS+ radical scavenging rate of 93.41%. Seventy-two volatile aroma components were detected, accounting for approximately 95.94% of the aroma profile, with isoamyl alcohol (apple, brandy, and spicy scent) and ethyl lactate (rose scent) as the dominant aroma compounds. Compared with banana wine, the banana-myrtle wine produced under the optimized conditions exhibited higher antioxidant activity and a unique flavor profile. This study provides a theoretical foundation for the development and application of banana and myrtle in fruit wine production.