Coffee Shop Cake

Coffee Shop Cake

Pumpkin, banana, and chocolate? Sounds like flavors that don't go together, but somehow this works, and it tastes like magic. It reminds us of Starbucks "Pumpkin & Pepita Loaf," but for about one-quarter of the calories, twice the protein, and even more flavor.


  • 1 small ripe banana
  • 3 scoops chocolate Metabolic Drive Protein
  • 1/2 cup baking Splenda
  • 1.5 cups canned pumpkin
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Tiny splash of vanilla (optional)
  • Dash of cinnamon (optional)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mash the banana in a mixing bowl until it's pulverized.
  3. Add all other ingredients to bowl and mix completely.
  4. Spray a bread loaf pan with coconut oil.
  5. Evenly distribute the batter to the pan.
  6. Bake for 55 minutes to 1 hour.

Calories & Macros

  • Servings 6
  • Calories 98
  • Protein 12g
  • Carbs 12g
  • Fat .5g