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A titanium dioxide nanotube (TNT) and CuO-doped TNT (TNT–CuO) were synthesized using a hydrothermal method and incorporated into carrageenan-based films. The SEM results confirmed the formation of uniform nanocomposite films. The addition of nanoparticles imparted UV-blocking properties to the carrageenan film and increased the mechanical strength, surface hydrophobicity, and water vapor barrier properties. The modified TiO2 (TNT and TNT–CuO)-incorporated carrageenan films showed significantly higher antibacterial activity than the TiO2-added film under visible light. Bananas packaged with the neat carrageenan and TiO2-added films were degraded considerably after 12 days of storage at 20 °C. In contrast, bananas packaged with the modified TiO2, especially TNT–CuO-incorporated carrageenan films, retained high quality in terms of weight loss, firmness, and surface color.