In a blender combine pomegranate kernels and water. Blend it smooth and strain it very well.
In a saucepan pour the pomegranate juice and cook on a medium flame until it starts to thicken. Add sugar and cook again until slightly thickened but not completely thick. Turn off the flame and let it cool completely.
In the meanwhile preheat oven at 350 degree Fahrenheit and line 8 or 9 inch square baking pan with a parchment paper.
In a large mixing bowl combine almond flour, ½ cup coconut flour, baking powder, salt and cocoa powder. Mix with a spoon so that there are no lumps.
Add mashed banana, melted chocolate, maple syrup and milk to the dry ingredients.
Whip it very nicely until it forms soft dough like batter.
Now, spoon the batter onto the prepared baking pan and spread it with a spatula or hands evenly on the pan. Place the pan in the middle rack of the oven and bake for 30 minutes or until the tester comes out clean.
In the meanwhile, combine 2 tbsp. coconut flour, cooked pomegranate juice, oil, coconut milk and vanilla extract to a blender. Blend it smooth or until thick and creamy.
Keep the frosting aside. Take the brownie pan out of the oven and let it cool in the pan. Slowly pull the parchment paper along with the brownies on a flat surface. Let it cool again completely.
Now, with butter spoon spread the frosting evenly on the brownies. Cut into square pieces and serve or store them in an air tight container for 4-5 days in the refrigerator.