Unwanted Fruity Scented Beer (warning wordy post)

We are on our second brew now and we seem to have an ester (Fruity) smell... We are really hoping for the hop scent.
Here is what we did.

Brew 1 (NW IPA)
We cooled it quickly to about to 85 or 90 than pitched the yeast while it was probably too hot, it fermented for about 3-4 days and we put it in a secondary with dry hops that floated on the top of the carboy for a week. We bottled it and it had a real Banana smell after the first week and seems to have mellowed out a bit after 3 weeks... but still no hop scent.

Brew 2 (Caldera IPA)
We cooled to about cooled to 80 than pitched the yeast it fermented for about 3-4 days and we put it in a secondary with dry hops floating for a week. It had a pear smell after the first week and again no hops?

What are we doing wrong?
The primary is in a closet that averages 68-70° although when the fermentation started the temperature spiked to 75+° for the first day.

The secondary is covered from light and is in a room that ranges 68-72°

Will age help or are we screwed? The first brew did seem to loose some of the banana but the hop smell is still not there...

Advise PLEASE!

Fermenting at 68+ if that's the temperature of the air in the closet is too high for most yeast strains and the style you're going for. Search for swamp cooler in the forums and it will get your fermenting temperatures down.

More information on your recipes would be helpful too. Generally, large late additions of hops of IPAs are ideal, and perhaps dry hopping as well. I know this isn't a ton of advice, but it should at least get things going in the right direction.

Good luck!

Your not letting it sit in primary fermentation long enough, pitching too hot and fermenting too warm. You really should let it sit in primarary until you have stable hydro readings for three days. I let my stuff sit for atleast 2-3 weeks. Also, try pitching as close to fermentation temps as possible. Lastly, if the ambient temp where you're fermenting is 68-70, you can bet the beer itself is more like 75 degrees when its very active. Search for "swamp cooler" for help in this area.

Pitching and fermenting too warm can get you those esters. Cool to 65ish and then pitch, and store it somewhere cooler.