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Spinacia oleracea (spinach) and Musa acuminata (banana) were chosen for the study, and aqueous extracts of spinach leaf extract (SLE) and banana peel extract (BPE) were prepared for the synthesis of iron nanoparticles (FeNPs), and their antibacterial potential against pathogenic bacteria Bacillus subtilis (MTTC 1133) and Escherichia coli (MTTC 62) was evaluated. In 10 minutes at 60°C, the color of the mixture (FeCl₃+SLE) changed from light green to dark blackish‐brown, and the color of the mix (FeCl₃+BPE) changed from transparent yellow to dark black, confirming the synthesis of FeNPs from SLE and BPE, respectively. The UV‐Vis spectra of spinach‐ and banana‐derived FeNPs revealed two peaks ranging from 240 to 430 nm and multiple peaks at 240, 270, and 395 nm, respectively. FTIR spectroscopy was used to show different functional groups on BPE and SLE, and their role in FeNP synthesis was …