If you used table sugar, that can impart a "cidery" flavor, it is a good idea to use extract over sugar anyday of the week.
What temperature was your fermentation at? If it is too warm for the yeast you used, it can impart estery or bananna flavors to your beer.
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"Never ascribe to malice that which can be adequately explained by incompetence." - Napoleon Bonaparte
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I'd definitely use extract (liquid or dry is up to you). Might also consider a different yeast than one that comes with the kit, as this may be part of the issue too. Oh, and it's an IPA, so grab some other hops and steep too, more hops is always good.
As a general rule, sugar should be avoided (except it's OK for priming when you bottle). Using it as a substitute for malt is just about never a good idea unless there is some specific recipe need for it (like, for example, if you are trying to replicate some colonial beer recipe).
I also suggest that you used unhopped extracts and add in what you like according to your own taste.
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