Pitching that high and fermenting that warm is guaranteed to give a beer a strong ester profile. Pear and banana are two of the most common estery flavors associated with excessively warm fermentations. I suspect you just didn't notice those flavors when you were bottling because either your palate was undermined (a cold, eating spicy food, drinking hoppy beer, smoking...) or your excitement led you just not to notice the estery off flavors. I would be shocked if ANYONE could brew an American Pale Ale, pitch it at 80F, ferment it in the 70's, and not produce an ester-bomb.
Try waiting until the beer is at fermentation temp before pitching. Waiting overnight to pitch the yeast is better than pitching too warm. And try to keep the fermentation temperature under 70F. I think a good rule of thumb for American Ales is to ferment around 64-68F (though I typically ferment cooler than that).