1. Begin by washing the cantaloupe thoroughly under running water. Cut the cantaloupe in half and scoop out the seeds with a spoon.
2. Using a knife, slice the cantaloupe into small, toddler-friendly bite-sized pieces (about 2-3 cm cubes).
3. Peel the banana and slice it into thick rounds, about 1 cm in thickness. This will help provide a good grip for little hands.
4. Take the almond butter and lightly warm it in the microwave for about 15-20 seconds to make it easier to spread (optional).
5. On a clean plate, arrange the cantaloupe cubes and banana slices alongside each other.
6. Serve the almond butter in a small bowl for dipping or spread a thin layer on top of the banana slices for a different texture.
7. If using, sprinkle a small amount of cinnamon over the fruits for added flavor.

Summary:
This snack recipe is perfect for toddlers over 10 months as it introduces them to new flavors and textures while encouraging self-feeding through baby-led weaning. Cantaloupe is hydrating and rich in vitamins A and C, bananas are a great source of potassium and fiber, and almond butter provides healthy fats and protein. Store any leftovers in an airtight container in the refrigerator for up to 24 hours; however, it is best enjoyed fresh.

Storing Options:
Store any leftovers in an airtight container in the refrigerator for up to 24 hours; however, it is best enjoyed fresh.

Possible Side Effects/Allergies:
Monitor for any potential allergies to nuts, and consider omitting almond butter if there are nut allergies in your household.