Complementary feeding is crucial for infants beyond six months of age, as breast milk alone may not sufficiently meet their evolving nutritional requirements. This study was conducted to develop nutrient-dense complementary baby foods using locally available ingredients and to assess their nutritional composition. Four formulations were developed: F1 (15 % pumpkin seed flour), F2 (10 % pumpkin seed flour, 5 % banana flour), F3 (5 % pumpkin seed flour, 10 % banana flour), and F4 (15 % banana flour), each incorporating brown rice and chickpea flour in a 2:1 ratio. Nutritional analyses revealed that pumpkin seed flour contained high levels of protein (33.76 %), fat (40.18 %), zinc (7.39 mg/100 g), magnesium (447 mg/100 g), and total flavonoids (1.24 mg quercetin equivalents [mg QE]/g). Chickpea flour was the richest source of calcium (152.20 mg/100 g) and iron (8.82 mg/100 g), while banana flour exhibited the highest phenolic content (1.10 mg gallic acid equivalents [mg GAE]/g). Among the formulations, F1 demonstrated superior nutritional values, with the highest contents of protein (19.87 %), fat (11.48 %), calcium (131.87 mg/100 g), iron (5.40 mg/100 g), zinc (2.98 mg/100 g), flavonoids (0.63 mg QE/g), and DPPH radical scavenging activity (75.43 %). F4 recorded the highest total phenolic content (0.96 mg GAE/g) among all formulations. The findings indicate that a blend of brown rice, germinated chickpea, pumpkin seed, and ripe banana flours can be effectively utilized to formulate a nutritionally balanced complementary food suitable for infants.