Help, was my yeast infected?

[Hengist]

I recently made my first all grain. I used washed yeast, which I have used before with no issues. Fermentation was vigorous but produced high fruit smells of over ripe melon and banana. Lots of CO2 in the fermenter. The recycled yeast was a white labs Burton Ale. I checked a batch of the recycled yeast that is unused in the fridge and it had the same melon/banana smell. So I am wondering if this yeast has morphed with some wild yeast at some stage.
Anyway, what I really want to know is, will the brew settle down and become drinkable? Can it be fixed? Or should I ditch it?

 

[flars]

Infected yeast will most likely cause a pellicle formation on top of your wort. This is a wait and see situation.
Esters can also be produced during high fermentation temperatures.