Preheat the oven to 375 degrees F. Butter a 9x13-inch baking pan and set off to the side.

In a small bowl mix the bourbon and chocolate chips together. Add two tablespoons of flour to the bowl, mix to coat all the chips.

In a small saucepan, bring 1 ¼ cup water to a boil. Add the oats and butter to a heatproof bowl and pour the water over the oats. Mix to melt the butter into the oat and water mixture. Let the oats sit for at least thirty minutes mixing a few times.

Whisk together the eggs, sugars, bananas, salt, baking powder, baking soda, and cinnamon in a large mixing bowl. Fold in oatmeal until well combined. Fold in remaining flour until just about combined. Add in chocolate chips and fold until no more flour appears.

Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a cooling rack for at least thirty minutes before topping.

To make the frosting, add the butter to a bowl and using an electric hand mixer beat the butter until light and fluffy.

Add the cream cheese to the butter and mix until well combined and smooth. Add the vanilla and powdered sugar. Beat the sugar into the mixture on low until combined. Up the speed and mix until smooth, about one minute.

Add frosting to cooled cake in one thick layer and then refrigerate cake for 15 minutes before slicing and serving.